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Large whole fish may be broiled or grilled, indoors or out. Brush liberally with butter and wrap in two thicknesses of heavy duty aluminum foil. Keep surface of fish 4 inches away from source of heat, and broil, without turning, until the flesh flakes easily — about 20 to 25 minutes.

DIRECTIONS

Preheat broiler 10 minutes. Have shad boned at market and head and tail removed. Cut into 4 to 6 serving-size pieces. Arrange, skin side down, on lightly greased broiler pan. Season with salt and pepper. Combine 1/4 cup melted butter or margarine and 1 tablespoon. lemon juice; brush fish with this mixture. Broil, with top of fish 2 inches below heat, 8 to 10 minutes, basting occasionally with butter mixture.